Lemon Meringue Pie

Mile high with fluffy meringue, this lemon pie is like a taste of sunshine! FILLING 1 cup sugar 1/4 cup cornstarch Dash salt 1/3 cup lemon juice 3 egg yolks 1 Tbs. butter 1 (9") baked Pastry Pie crust, recipe, below right MERINGUE 3 egg whites 1/4 tsp. cream of tartar 1/2 cup sugar

l Filling: Preheat oven to 350°F. In bowl, mix sugar, cornstarch and salt. Stir in lemon juice; mix in yolks. Bring 2 cups water to boil in pot. Stir sugar mixture into water; return to boil, stirring constantly. Remove from heat; stir in butter. Pour into crust.

l Meringue: In separate bowl, combine egg whites and cream of tartar; beat until stiff. Add sugar; beat until soft peaks form. Spread over filling in crust. Bake 12-15 minutes or until golden. Cool. Servings: 8. Cals.: 301. Protein: 4 g. Fat: 9 g. (3 g. saturated). Chol.: 73 mg. Carbs.: 53 g. Sodium: 143 mg. Fiber: 1 g. Sugar: 39 g. Kitchen time: 45 minutes. Total time: 2 hours, 45 minutes.